Moroccan Vegetable Stew

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2 cans (15 oz) of chickpeas
1 butternut squash, peeled and chopped into 1 inch cubes
1 can diced tomatoes, drained
1 lb parsnips, peeled and chopped into 1 inch pieces
1/2 cup raisins
1/2 cup dried apricots
2 cloves garlic, minced
1 cup dairy free vegetable broth
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper

Add all ingredients to your slow cooker and cook on low 6-8 hours. Serve over couscous or as is.

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  1. Sounds delicious! Do you steam the squash and parsnips before hand to peel and cut them?

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